Halve the mushrooms, then dry toast in a large non-stick frying pan on a medium-high heat for 8 minutes, or until golden and nutty, tossing occasionally.

Meanwhile, cook the noodles in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.

Peel and finely slice the garlic, add to the mushroom pan with 1 tablespoon of olive oil and cook for a further 2 minutes, tossing regularly.

Pound the sesame seeds until fine in a pestle and mortar, then toss into the pan with the noodles, kicap manis and a good splash of reserved noodle water until everything is well coated.

Taste, season to perfection with sea salt and black pepper, if needed, and dish right up.